CN102960405B - Chestnut cookies and preparation method thereof - Google Patents
Chestnut cookies and preparation method thereof Download PDFInfo
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Abstract
The invention relates to Chestnut cookies and a preparation method thereof. The Chestnut cookies comprise the following ingredients in percentage by weight: 30 to 40 percent of chestnut powder, 15 to 25 percent of salted eggs, 15 to 25 percent of flour, 5 to 10 percent of sweetening agent, 5 to 10 percent of dietary fibers, 1 to 2 percent of seaweed polysaccharide, 1 to 2 percent of grease and water. The preparation process comprises five steps, namely preparing syrup, uniformly stirring egg wash, making a dough, filling stuffing and baking. According to the Chestnut cookies disclosed by the invention, the sweetening agent, such as glucose syrup, stevia sugar or xylitol, replaces cane sugar used in conventional cakes, and the dietary fibers and the seaweed polysaccharide are added into the ingredients, so that the Chestnut cookies have the characteristics of low grease, high fiber, high vitamin and low energy while nutritional ingredients of chestnuts are kept, are particularly suitable for special populations such as fat patients, diabetes patients or patients suffering from cardiovascular disease to eat, have delicate and smooth taste and have crisp flavor.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of Chinese chestnut shortcake and preparation method thereof.
Background technology
Chinese chestnut is again chestnut, is rich in the trace element of the needed by human such as carbohydrate, protein, fat, carrotene and multivitamin and calcium, phosphorus, iron, potassium, magnesium, manganese, zinc, copper, is a kind of nutritious health products.Traditional Chinese medicine thinks, chestnut is sweet in flavor and warm in property, has the effects such as nourishing stomach and spleen, Bu Shen Zhuang waist, strong muscle are invigorated blood circulation, hemostasia and detumescence.Chestnut has good preventive and therapeutic effect to hypertension, coronary heart disease, atherosclerotic etc.The elderly often eats chestnut, to anti-senility, promoting longevity is of great benefit to.
The geographical distribution of Chinese chestnut has certain regionality, and the seasonality of results is strong, has caused thus the difficulty of the long-term stable market supply in market.In addition, the chemical composition that Chinese chestnut has is the good matrix of development of microorganisms, is also rich in more moisture in fresh Chinese chestnut, therefore if after at room temperature slightly growing standing time, its quality will decline even thoroughly rotten, preserves more difficult.
In addition, owing to there is enzymatic browning and Maillard reaction in process in Chinese chestnut, and finished product color and luster is darker, affected the moral character of product, added that Chinese chestnut, after the processing of common process method, is difficult to form tempting chestnut fragrance, these problems, make the deep processing of Chinese chestnut become difficult.Therefore, at present people are all attempting to find a kind of original local flavor that can keep Chinese chestnut, nutrition balanced Chinese chestnut deep-processed food again.
As Chen Wen Xuan, the people such as Gao Haiyan disclose a kind of Chinese chestnut food in Chinese invention patent CN03149216, formula mainly comprises: 50～95 parts of Chinese chestnut fine powders, 45～0 parts of bulking ground rices, 3 parts of white sugar, 0.06 part of sweetener, 0.5 part, lecithin, after above mixing of materials is even, every 100 grams of mixtures add 200～400 milligrams of nutrition fortifiers again.Its processing technology mainly comprises the steps to realize: 1. after cleaning, drain surface moisture, then carry out high temperature and bake; 2., after cooling, slough shell clothing; 3. the clothing Chinese chestnut of pair shelling carries out coarse crushing; 4. use vacuum drying mode, Chinese chestnut is dried; 5. dry rice-chestnut powder and carry out fine crushing; 6. by formula, all kinds of auxiliary materials and nutrition fortifier and rice-chestnut powder are mixed together to allotment.
Qiu Zhaocai discloses a kind of Chinese chestnut cake and preparation method thereof in Chinese invention patent CN201110122346.It is by 80～120 parts of rice-chestnut powders, 300～400 parts of soft cooked rice noodles, 40～60 parts of mung bean flours, 80～120 parts of peanuts, 8～10 parts of sesames, 80～120 parts of sugar, 1～3 part of proportioning of salt forms, its preparation method is that rice-chestnut powder, ground rice and mung bean flour are mixed in proportion, and wears into fine powder, then mixes salt and sugar and waits flavoring, stir, pour mould into, the peanut of milk powder, pulverizing and sesame are mixed in proportion simultaneously, pour mould into, extrusion modling, demoulding post-drying, then cooling, can obtain Chinese chestnut cake.
Chen Si discloses a kind of chestnut product and preparation method thereof in Chinese invention patent CN200510063561, the raw material that it comprises has: Chinese chestnut Seed, white granulated sugar, honey, essence and flavoring, its weight percentage is respectively: Chinese chestnut Seed 73%-84.5%, white granulated sugar 15%-26.5%, honey 0.01%-0.2%, essence 0.01%-0.05%, flavoring 0.015%-0.5%.Preparation method is: raw material cleans-steams and toast-shell-repair-precook-drop sugar-pick-seasoning-packing-sterilization-storage.
The shortcoming of the said goods is still to belong to high sugar, high-fat food, easily causes obesity, causes high fat of blood, artery sclerosis, the diseases such as diabetes.
Summary of the invention
Very, to the deficiencies in the prior art, the object of this invention is to provide a kind of low sugar, low fat and Chinese chestnut shortcake balanced in nutrition, another object of the present invention is to provide a kind of preparation method of Chinese chestnut shortcake.
For achieving the above object, one of technical scheme provided by the invention is:
A kind of Chinese chestnut is crisp, by weight percentage, described Chinese chestnut shortcake is comprised of following raw material: the egg that salts down of the rice-chestnut powder of 30-40%, 15-25%, the flour of 15-25%, the dietary fiber of the sweetener of 5-10%, 5-10%, the grease of the algal polysaccharides of 1-2% and 1-2%, surplus is water.
Preferably, the egg that salts down described in is salted by duck's egg or egg.
Preferably, described flour is the mixture of a kind of or its arbitrary proportion in wheat flour, millet powder, naked oats flour.
Preferably, described sweetener is the mixture of a kind of or its arbitrary proportion in HFCS, stevioside, xylitol.
Preferably, described dietary fiber is the mixture of a kind of or its arbitrary proportion in glucan, fibre and soya.
Preferably, described grease is the mixture of a kind of or its arbitrary proportion in peanut oil, leaf fat, olive oil, palm oil.
Two of technical scheme provided by the invention is:
A preparation method for Chinese chestnut shortcake, comprises the steps:
(1) boil syrup
Get sweetener, dietary fiber, algal polysaccharides, after mixing, be brewed into syrup, stand-by;
(2) egg liquid beats
The egg that salts down shells, and egg liquid is beaten, stand-by;
(3) make dough
Flour is put into mixer, pour step (1) gained syrup and step (2) gained egg liquid into, while being stirred to seventy percent gluten, add grease, continue to be stirred to expansion;
(4) faric and baking
Get step (3) gained dough, wrap into Chinese chestnut filling after making musculus cutaneus, after moulding at its surface brush one deck Chinese chestnut paste, then put into baking tray, by the Temperature Setting of getting angry of baking box, be that 200-230 ℃, lower fiery Temperature Setting are 130-160 ℃, baking 20-40 minute, gets product.
Preferably, the raw material proportioning of the described Chinese chestnut filling of step (4) is: rice-chestnut powder: water=10: 1-5: 1.
Preferably, the raw material proportioning of the described Chinese chestnut paste of step (4) is: rice-chestnut powder: water=2: 1-1: 2.
The invention has the beneficial effects as follows:
(1) in the raw material of Chinese chestnut shortcake of the present invention admixture algal polysaccharides, algal polysaccharides is the multi-component mixture of a class, mainly from marine algas such as sea-tangle, deer's tail dish (sheep dwell dish), bulk kelp, yellow tang, bladder-wracks.Scientific research shows: algal polysaccharides can stimulate differentiation, maturation and the breeding of various immunocompetent cells (as macrophage, T lymphocyte, bone-marrow-derived lymphocyte etc.), make the immune system of body be restored and strengthen, so algal polysaccharides can strengthen the immunity of body; Algal polysaccharides calcium composition (CaSP) can selectively suppress virus copying and propagating in host cell, so algal polysaccharides has antiviral effect; In addition, algal polysaccharides also has the effect that suppresses tumour, anti-oxidant, anti-inflammation.
(2) in the raw material of Chinese chestnut shortcake of the present invention admixture dietary fiber, dietary fiber is also one of indispensable nutritional labeling of health diet, fiber is keeping playing the part of important role aspect digestive system healthy, and absorb enough fibers also can angiocardiopathy preventing simultaneously, cancer, diabetes and Other diseases; Fiber can clean wall of digestive and strengthen digestive function, can dilute and add removing of carcinogen in food and noxious material simultaneously, protects fragile alimentary canal and prevent colon cancer; Dietary fiber can also slow down digestion rate and rapid drainage cholesterol, so can allow blood sugar and cholesterol in blood be controlled at optimal level.
(3) the present invention replaces with sweeteners such as HFCS, stevioside, xylitols the sucrose using in traditional cake, makes the crisp low sugariness of Chinese chestnut, is more suitable for hyperglycemia population edible.
(4) in preparation process, the skin at Chinese chestnut shortcake is brushed one deck Chinese chestnut paste, makes the mouthfeel of Chinese chestnut shortcake better.
Therefore, Chinese chestnut shortcake of the present invention, when keeping the original nutritional labeling of Chinese chestnut, has low grease, high fiber, homovitamin, low-energy feature, is especially applicable to the special populations such as adiposis patient, diabetes patient, cardiovascular patient edible, and delicate mouthfeel is lubricated, taste is crisp fragrant.
The specific embodiment
Embodiment 1
By weight percentage, described in the present embodiment, Chinese chestnut shortcake is comprised of following raw material: 40% rice-chestnut powder, 25% the duck's egg that salts down, 15% wheat flour, 5% HFCS, 5% fibre and soya, 1% algal polysaccharides, 1% peanut oil and 8% water.
Concrete preparation method is:
(1) boil syrup
According to said ratio, get HFCS, fibre and soya and algal polysaccharides, after mixing, be brewed into syrup stand-by, boil temperature and be controlled at 120-130 ℃;
(2) egg liquid beats
Get the duck's egg that salts down, shell, egg liquid is beaten, stand-by;
(3) make dough
Wheat flour is put into mixer, according to above-mentioned weight proportion, pour step (1) gained syrup and step (2) gained egg liquid into, while being stirred to seventy percent gluten, according to above-mentioned weight proportion, add peanut oil, continue to be stirred to expansion;
(4) faric and baking
Get step (3) gained dough, piecemeal is crossed title, mono-of 30g, after making musculus cutaneus, according to above-mentioned weight proportion, wrap into Chinese chestnut filling, after moulding, at its surface brush one deck Chinese chestnut paste, then putting into baking tray, is that 200 ℃, lower fiery Temperature Setting are 160 ℃ by the Temperature Setting of getting angry of baking box, baking 40 minutes, gets product;
The raw material proportioning of Chinese chestnut filling is: rice-chestnut powder: water=10: 1;
The raw material proportioning of Chinese chestnut paste is: rice-chestnut powder: water=1: 2.
Embodiment 2
By weight percentage, described in the present embodiment, Chinese chestnut shortcake is comprised of following raw material: 30% rice-chestnut powder, 15% Salted chicken egg, 15% wheat flour, 10% naked oats flour, 10% stevioside, 5% fibre and soya, 2% algal polysaccharides, 2% olive oil and 11% water.
Concrete preparation method is:
(1) boil syrup
According to said ratio, get stevioside, fibre and soya and algal polysaccharides, after mixing, be brewed into syrup stand-by, boil temperature and be controlled at 110-120 ℃;
(2) egg liquid beats
Get Salted chicken egg, shell, egg liquid is beaten, stand-by;
(3) make dough
According to above-mentioned weight proportion, wheat flour and naked oats flour are put into mixer, by proportioning, pour step (1) gained syrup and step (2) gained egg liquid into, while being stirred to seventy percent gluten, by proportioning, add olive oil, continue to be stirred to expansion;
(4) faric and baking
Get step (3) gained dough, piecemeal is crossed title, mono-of 30g, after making musculus cutaneus, wrap into Chinese chestnut filling, after moulding, at its surface brush one deck Chinese chestnut paste, then put into baking tray, by the Temperature Setting of getting angry of baking box, be that 230 ℃, lower fiery Temperature Setting are 130 ℃, baking 20 minutes, gets product;
The raw material proportioning of Chinese chestnut filling is: rice-chestnut powder: water=5: 1;
The raw material proportioning of Chinese chestnut paste is: rice-chestnut powder: water=2: 1.
Embodiment 3
By weight percentage, described in the present embodiment, Chinese chestnut shortcake is comprised of following raw material: 34% rice-chestnut powder, 18% the duck's egg that salts down, 10% wheat flour, 10% millet powder, 2% naked oats flour, 3% HFCS, 3% xylitol, 3% fibre and soya, 5% glucan, 1.5% algal polysaccharides, 1.5% leaf fat and 9% water.
Concrete preparation method is:
(1) boil syrup
According to said ratio, take HFCS, xylitol, fibre and soya, glucan and algal polysaccharides, after mixing, be brewed into syrup stand-by, boil temperature and be controlled at 120-130 ℃;
(2) egg liquid beats
Get the duck's egg that salts down, shell, egg liquid is beaten, stand-by;
(3) make dough
According to said ratio, take wheat flour, millet powder and naked oats flour, put it in mixer, by proportioning, pour step (1) gained syrup and step (2) gained egg liquid into, while being stirred to seventy percent gluten, by proportioning, add leaf fat, continue to be stirred to expansion;
(4) faric and baking
Get step (3) gained dough, piecemeal is crossed title, mono-of 30g, after making musculus cutaneus, wrap into Chinese chestnut filling, after moulding, at its surface brush one deck Chinese chestnut paste, then put into baking tray, by the Temperature Setting of getting angry of baking box, be that 210 ℃, lower fiery Temperature Setting are 140 ℃, baking 35 minutes, gets product;
The raw material proportioning of Chinese chestnut filling is: rice-chestnut powder: water=8: 1;
The raw material proportioning of Chinese chestnut paste is: rice-chestnut powder: water=1: 1.
Embodiment 4
By weight percentage, described in the present embodiment, Chinese chestnut shortcake is comprised of following raw material: 37% rice-chestnut powder, 22% Salted chicken egg, 10% wheat flour, 7% millet powder, 3% HFCS, 5% xylitol, 5% fibre and soya, 1% glucan, 1% algal polysaccharides, 2% palm oil and 7% water.
Concrete preparation method is:
(1) boil syrup
According to said ratio, take HFCS, xylitol, fibre and soya, glucan and algal polysaccharides, after mixing, be brewed into syrup stand-by, boil temperature and be controlled at 100-110 ℃;
(2) egg liquid beats
Get Salted chicken egg, shell, egg liquid is beaten, stand-by;
(3) make dough
According to said ratio, take wheat flour, millet powder, put it in mixer, by proportioning, pour step (1) gained syrup and step (2) gained egg liquid into, while being stirred to seventy percent gluten, according to said ratio, add palm oil, continue to be stirred to expansion;
(4) faric and baking
Get step (3) gained dough, piecemeal is crossed title, mono-of 30g, after making musculus cutaneus, wrap into Chinese chestnut filling, after moulding, at its surface brush one deck Chinese chestnut paste, then put into baking tray, by the Temperature Setting of getting angry of baking box, be that 220 ℃, lower fiery Temperature Setting are 150 ℃, baking 35 minutes, gets product;
The raw material proportioning of Chinese chestnut filling is: rice-chestnut powder: water=6: 1;
The raw material proportioning of Chinese chestnut paste is: rice-chestnut powder: water=3: 2.
Claims (1)
1. a Chinese chestnut shortcake, by following raw material, made: 40% rice-chestnut powder, 25% the duck's egg that salts down, 15% wheat flour, 5% HFCS, 5% fibre and soya, 1% algal polysaccharides, 1% peanut oil and 8% water,
Concrete preparation method is:
(1) boil syrup
According to said ratio, get HFCS, fibre and soya and algal polysaccharides, after mixing, be brewed into syrup stand-by, boil temperature and be controlled at 120-130 ℃;
(2) egg liquid beats
Get the duck's egg that salts down, shell, egg liquid is beaten, stand-by;
(3) make dough
Wheat flour is put into mixer, according to above-mentioned weight proportion, pour step (1) gained syrup and step (2) gained egg liquid into, while being stirred to seventy percent gluten, according to above-mentioned weight proportion, add peanut oil, continue to be stirred to expansion;
(4) faric and baking
Get step (3) gained dough, piecemeal is crossed title, mono-of 30g, after making musculus cutaneus, according to above-mentioned weight proportion, wrap into Chinese chestnut filling, after moulding, at its surface brush one deck Chinese chestnut paste, then putting into baking tray, is that 200 ℃, lower fiery Temperature Setting are 160 ℃ by the Temperature Setting of getting angry of baking box, baking 40 minutes, gets product;
The raw material proportioning of Chinese chestnut filling is: rice-chestnut powder: water=10:1;
The raw material proportioning of Chinese chestnut paste is: rice-chestnut powder: water=1:2.
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Effective date of registration: 20150914 Address after: 050000, No. 99, Ping'an South Street, Hebei, Shijiazhuang Patentee after: Shijiazhuang Misabel Food Co.,Ltd. Patentee after: Hebei top Detection Technology Co., Ltd. Address before: 050000, No. 99, Ping'an South Street, Qiaodong District, Hebei, Shijiazhuang Patentee before: Shijiazhuang Misabel Food Co.,Ltd. |